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CHICKPEA & ROASTED CUMIN SALAD
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| This comes from Kate's Kitchen. |
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| Ingredients: |
3/4 tsp cumin
2 T lime juice
1/2 tsp salt
1/4 tsp pepper
2 T EVOO
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1/2 small red onion, chopped
1 celery rib, sliced
1 medium tomato, seeded and chopped
16oz chickpeas, rinsed and drained
1/4 cup crumbled feta
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| Procedures: |
Heat a dry 8" skillet over medium high heat.
Add cumin and toast 1 minute or until spice is fragrant.
Remove from heat.
In a small bowl, whisk lime juice, salt, pepper and toasted cumin until combined.
Slowly add oil, whisking until blended.
Place onion in a large bowl and pour in dressing.
Place celery, tomato and chickpeas on top of onion without mixing.
Cover and refrigerate for 15 minutes.
Add feta to bowl with chickpea mixture.
Toss to combine.
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| Notes: |
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2011-07-04: Kate made this for her Independence Day dinner.
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12/05/2014
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